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CREAMY COD & LEEK CHOWDER
Serves: 4
Ingredients:
500 g
potatoes, peeled and cut into 1 cm
cubes
25 g butter
2 large leeks, thickly sliced
15 ml plain flour
568 ml hot fish stock
bay leaf
275 ml milk
250 g cod fillet, cubed
10 tiger prawns, peeled
Method:
1. Place potatoes in a large shallow dish with
3 tablespoon water and cover. Place on base of
oven and cook on 600 W for 7 minutes.
2. Place the butter and leeks in a large bowl. Place
on the base of oven and cook on 1000 W for 2 to
3 minutes and then add the potatoes.
3. Stir in the flour and gradually add the fish stock
and bay leaf. Cook on 1000 W for 8 to 10 minutes
or until the potato is tender. Stir halfway.
4. Then stir in the milk, cod and prawns. Cook
on 600 W for 7 to 8 minutes or until the fish is
cooked. Remove the bay leaf and season to
taste. Serve immediately.
PESTO BAKED COD
Serves 4
ingredients
1 aubergine, cubed
1 red onion, chopped
1 orange pepper, cut into chunks
1 courgette, sliced
30 ml oil
2 lemons
4 x 175 g cod fillets
60 ml pesto
250 g cherry tomatoes
Method:
1. Preheat on Convection 200 °C. Scatter the
aubergine on the metal tray and cook on
Convection 200 °C for 5 minutes in the middle
shelf position.
2. Add the red onion, pepper, courgette, olive oil
and the juice of 1 lemon to the metal tray. Season
and shake well to coat. Cook Convection 200 °C
for a further 15 minutes in the middle shelf
position.
3. Meanwhile, slice the remaining lemon thinly.
Brush the tops of each of the cod fillets with pesto
and arrange the lemon slices on top.
4. Remove the metal tray from the oven, add
the tomatoes and place the cod on top of the
vegetables. Bake for a final 15 minutes on
Convection 200 °C until the fish is cooked
through.
MEDITERRANEAN FISH BAKE
ingredients
Serves 4
juice ½ lemon
100 g fresh pesto sauce
salt and pepper
4 x 175 g thick cut haddock or cod fillets
700 g waxy new potatoes (such as
charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
100 g black olives, chopped (optional)
lemon wedges and crisp
green salad, to serve
Method:
1. Mix lemon juice, pesto and seasoning together
and spoon over the fish in a large Pyrex®
rectangular dish. Leave to marinade in the fridge
for 1-2 hours.
2. Cut vegetables into even sized chunks and toss
with the garlic and oil. Place in dish on the wire
shelf in lower shelf position and cook on Combi 3
for 30 minutes. Refill water tank. Cook on Combi
3 for a further 10 minutes.
3. Scatter the black olives over the vegetables
and place the fish and marinade on top of the
vegetables. Cook on Combi 6 for 15-20 minutes
or until cooked through.
- 89 -
Fish and Shellfish
F0003CH50QP.indd 89F0003CH50QP.indd 89 2020/7/16 15:14:532020/7/16 15:14:53
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